Not a bit of grease and smoke, this is a hot day to eat such hard food. Who says you can only have fried chicken with beer, let's have salt-baked chicken with a little wine!

Salt baked chicken practice

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1

Turmeric powder, salt, five spice powder, white pepper into a bowl, all the powders will be mixed evenly and spare

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2

The rice wine dripping in the chicken, inside and outside of the rubbing evenly to remove the flavor, sprinkle a good mix of seasoning powder, inside and outside of the wipe well. Stuff the chicken belly with ginger, green onion and star anise

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3

Fold the chicken feet into the belly and tie the joints with cotton thread

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4

Put the chicken into a plastic bag and leave in the fridge to marinate for four hours, then place the chicken in a cool, ventilated place to air dry for three hours until the skin is dry and crisp. The skin is dry

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5

Brush the baking paper with a thin layer of vegetable oil

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6

Wrap the whole chicken in the baking paper, and then wrap the chicken tightly with another piece of baking paper, from the top to the bottom

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7

Place the chicken in a cast pan with two layers of baking paper, and then place the chicken in the pan. Place two layers of baking paper over the sides of the pan

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8

Saute sea salt over low heat until dry and piping hot, add star anise, peppercorns, and dried chili peppers to taste

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9

Spread the hot sea salt over the pan until it reaches about 1/3 of the height of the pan, with the ends of the paper facing downward. Put in the wrapped chicken

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10

Pour the remaining hot sea salt into and over the whole chicken, the surface can be sprinkled with scallions and chili peppers according to your personal preference, plus the lid on a low heat bake for 25-30 minutes